BROWNED MUSSELS CASSOLETTE WITH PONT L’EVEQUE

Ingredients

Ingredients for 4

– 1.6 kg of mussels
– 100 g mushrooms (cremini)
– 1 garlic
– 80 g of thin sliced Pont l’Evêque
– Fresh parsley
– Breadcrumbs
– Olive oil
– Salt and pepper

For the sauce :
– 70 g Pont l’Evêque
– 15 g butter
– 15 g flour
– 20 cl milk
– Salt and pepper

Le Pont l’évêque AOP

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Preparation

Clean and wash the mussels, cook them in a bit of water in a pan until they are open.

Take the shells out.

Keep the cooking juice and filter it.

Prepare the sauce 'bechamel'.

Melt the butter, add the flour by whisking then add the milk.

Cook 1 minute, at the end add the Pont l’Evêque without the skin. If needed add some of the mussels cooking juice.

Season at the end.

Chop the root free garlic, mushrooms and parsley and sautee the mix in a pan with some butter.

Once cooked, divide into 4 small 'cassolettes'.

Put the mussels, the sauce some small pieces of Pont l’Evêque and on top the breadcrumbs.

Put the mussels in the oven at 200°C to brown.

Serve as a starter or an appetizer.

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BROWNED MUSSELS CASSOLETTE WITH PONT L’EVEQUE

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